I stumbled across a picture of these cookies on Pinterest a number of weeks ago, and – enthralled, as I have a number of friends for whom gluten is an enemy, I immediately clicked away to Recipe Girl to grab myself a copy of the recipe. I first tested the cookies on Jan 21, 2012 and took them to a Stitch & Bitch to rave reviews. I made them a 2nd time for a party on Feb 24 – where I had a number of requests for the recipe, hence this blog post.

Modifications – I stayed very true to the recipe. It is simple AND delicious!

On Jan 21st, I used 4 egg whites and Callebaut bittersweet chocolate chips. I noted that 14 minutes was the perfect baking time, and the cookies where very rich so, next time, I should use teaspoons instead of tablespoons to spoon the batter onto the cookie sheet (which I covered in parchment paper without the non-stick spray).

On Feb 24, I used 3 egg whites (2 of the eggs were larger), and mixed some semi-sweet chocolate in with the bitter (again, I used Callebaut, though this time I chopped the chocolate as I didn’t have any chips). It is important to note that even spooned in heaping teaspoons I believe these cookies are still too large. They are rich and chewy and so tasty, but I think smaller would be better. Many of the guests at the party broke the cookies in half and shared. Also note, I cannot fit 12 on a single baking sheet – they have a large amount of spread – 6 mounds is better.

Rating: 5 stars!!

Update: July 22, 2018 – These cookies are still most definitely a go-to recipe for me. But I use Valrhona cocoa powder, Tanzanie (75% cacao) from Cacao Barry feves (aka chocolate discs), pure vanilla, and sea salt.